Salmon Pineapple Corn Salsa

So my sister’s birthday was Monday, and as a birthday gift, my other sister and I drove to Springfield, Missouri and cleaned out closets for a couple of days. Ahh, the therapy of clean closets. Priceless. Don’t ask, though, I can’t be bought to clean out any more for awhile!

This weekend we’re serving Salmon with Pineapple-Corn Salsa, Basmati Rice, and Asparagus. That should close out summer in the best style!

And don’t forget our “Fall Night to Remember” which will be held on Saturday, November 8th. The menu includes such tastebud teasers as Branzino (Mediterranean Seabass), Escabeche, French Onion Soup, Chocolate Crepes….

See you soon!

Queen Bee & The Hive

Coffee Crusted Pork Loin

We are basking in the glow of cooler weather, and that makes our creative juices get rolling. We’ll be serving up Coffee-Crusted Pork Loin with Fingerling Potatoes & Creamed Spinach on the weekend, and Asparagus & Pancetta Flatbreads during the week (until they run out, of course).

Wednesday night we have live music! Mary Rozanski will be serenading us in the evening on the piano — she has been in the area tickling the ivories for a few years, and we are tickled that she can join us, and hope you will, too.

Thursday (September 18) we will be closed after 4:00 p.m. for a private event, so be sure to make your plans around it!

Lastly, mark your calendars for Saturday, November 8th for our annual Fall Night to Remember. Menu to follow….

See you soon.

Queen Bee & The Hive

Filet Tortellini

This weekend we’ll be featuring House-made Tortellinis Stuffed with Beef Tenderloin & Bleu Cheese Topped with a Cream Sauce. These tender treats will go fast, and when they’re gone, that’s it!

Also, mark your calendars for Wednesday, September 17th — we will be listening to piano playing by Mary (and tapping our feet and humming — in my case very badly).

Enjoy this near-fall weather!

Queen Bee & The Hive

Redfish

Sound absorption — that’s our next project. You’ll see us trying a few new methods for reducing the noise at Bizzi’s — helpful for those of us that have loud, giggly voices (yes, I admit it — my voice can carry, annoyingly, across a crowded room, and, according to The Polar Bear, in what might be grating harshness).

This weekend we’ll have fresh house-cut Redfish with Butternut Risotto & Arugula Pesto — bridging the gap between summer & fall. Also, we will be listening to Jan Ryberg playing his classical guitar magic on Wednesday evening — join us!

Queen Bee & The Hive

Pork Belly

School’s back in (hate those school zones, but love the kids back in study mode)!  This weekend we are getting a little crazy:  Crispy Beer-Braised Pork Belly served with White Wine Lentils & Braised Greens with Spicy Red Pepper Jelly.  Lots of other jams and jellies are up for your nibbling pleasure, too.

Sweet!

Queen Bee & The Hive

Pork Noisette

Sometimes I think I would have been a good pioneer woman. Then something happens to prove me wrong. Our dishwasher went out last week (no, I don’t mean the nice guys that wash our many, many dishes, but our mechanical machine that has now become an expensive boat anchor). After spending hours washing flatware, plates, and, worst of all, pots & pans, I’m firmly relieved to live in a time when one can load up a machine and the dishes come out sparkling. Some days I just have to say, “It’s only money.” Unfortunately I say that a lot of days.

But I digress. As the summer melts away, we’re serving up several dishes that include watermelon (mmmm), and this weekend we will be featuring Pork Noisette (Tenderloin Medallions) Topped with White Wine/Mustard/Demi-Glace and served with Sauteed Red Cabbage & Roasted Root Veg. Enjoy it!

Have a great week — Queen Bee & The Hive

Bacon Wrapped Filet

Feeling traditional this week…for the weekend, we’ll feature a Bacon-Wrapped Tenderloin with Bleu Cheese Mashers and Seasonal Vegetables.

Way. Too. Hot. And not in a good way.

Have a great week — Queen Bee & The Hive

Live Music

Sorry for the late post. Technology.

We’re a week into our summer menu (Quail, Mussels, Burratta…..) and are loving it. We’re featuring Duck-Cherry Tortellinis with Duck Buerre Blanc Sauce this week, and for the weekend we’ll be serving Fresh Salmon topped with Watercress Cream Sauce with Potato Pancakes & Seasonal Vegetables.

Don’t forget that we have a guitarist, Jan Ryberg, the first Wednesday of every month (and maybe more musicians to add to our schedule), so tomorrow (August 6) is his first regularly scheduled ‘do!

Come see us.

Queen Bee & The Hive

Summer Menu

The Summer Menu’s here(click here)!  And don’t tell me that summer’s nearly over — remember that I didn’t do my Spring cleaning until early July, so I’m calendarly (yeah, I know it’s not a word, but it does fit) challenged.  We’ll post the menu on our website (www.bizzis.net) and on Facebook for your drooling pleasure.

New this week:  Quail with Cornbread-Sausage Stuffing, Fresh Mussels, Wild Rice Salad, and Glazed Chicken, Chocolate Mousse….

This weekend we’ll feature Baked Mac & Cheese with Pancetta & Leeks.  Scrumptious!

And we’ll have live music on the first Wednesday of every month — so be sure to be here for our Classical Guitarist on August 6th.

Keep Calm and Carry On!

Queen Bee & The Hive

New Ovens And A Grill!

And we’re back! In case you didn’t know, I am a cleaning goddess. All closets, drawers, cabinets, cars … clean (or at least they were for a single point in time).

But I digress. We’re back open with new ovens and a grill! We’re ringing out the new capability, but so far, so good. Updated menu to follow.

Several features throughout the week — just ask, and this weekend we are featuring Wild-Caught Pacific Rockfish wrapped in Hoja Santa Leaf with Lemon & Tomato. So good you don’t even know it’s super healthy for you!

Have a great week!

Queen Bee & The Hive